Making cookies at home is (almost) a must. Here is the recipe for Meliga biscuits made by AtelieReale, the sweet laboratory of the Cervere steak. Light, fragrant, very enjoyable …
Gian Piero Vivalda he smiles, spreading optimism: «Our restaurant that exists since 1815 has already gone through two world wars: this is the third one, and we will come out again. With sacrifice and passion . Between March and April it kept its production active AtelieReale, in compliance with the regulations, where he produced the Colomba Reale (an average of 150 per day), the famous breadsticks (hand-stretched with Taggiasca extra virgin olive oil) and other delicacies for loyal customers who enjoyed them at home. Since 2016 AtelieReale is the sweet annex of theAncient Royal Crown, refined restaurant with vegetable garden in Cervere (Cuneo), awarded with two Michelin stars (since 2009) and member of Relais & Châteaux. Vivalda, enfant du pays, represents the sixth generation of the same family at the helm of the whole reality. The person in charge of AtelieReale since the opening is Luca Zucchini, former pastry chef of the restaurant since 2011, self-taught and trained chef conquered by pastry.
Classic and modern
After Easter until autumn, when you start working on Panettone Reale (where Moscato d'Asti grape juice enters the dough) it's time for Royal cloud, soft leavened – created just a year ago – reminiscent of the Venetian, punctuated by red fruits and candied fruits: black cherries, apricots, pineapples, figs and tangerine … And then it's always time for biscuits: the Piedmontese Baci di Dama (here made with Italian wheat flour, Inalpi butter, IGP hazelnuts from Piedmont and Domori chocolate from Ecuador at 56%), the Brutti ma Buoni (sweets always with IGP hazelnuts from Piedmont, egg white and sugar) and Royal Meliga. These are the classic square shortbread biscuits that Vivalda has allowed us to peek exclusively for "La Cucina Italiana". Here is the recipe, you will discover that they make sense from breakfast in the morning to a snack in front of your favorite TV series even after dinner.
Ingredients (for about 40 biscuits)
250 g of butter at room temperature (Vivalda uses the Inalpi one)
250 g of weak 00 flour
250 g of corn flour flour
150 g of brown sugar
2 eggs
½ vanilla bean
Zest of 1 grated lemon + ½ squeezed lemon juice
1 pinch of salt
Method
To prepare the meliga pastas, start by pouring 00 flour, corn flour, granulated sugar and vanilla seeds into a bowl. Stir with a spoon to mix.
Add the diced butter and the grated lemon zest. Start to knead, if you use the planetary mixer, knead at low speed with the leaf or whisk k, until a crumb mixture is obtained.
Add the eggs, lemon juice, salt and knead until a soft dough.
At this stage it is essential to pay attention to the consistency of the dough which must not be too soft. Leave to rest in a bowl for 6/8 hours.
After that spread the dough between 2 baking sheets until it reaches a thickness of 0.5 cm and refrigerate for 12 hours. Once passed, cut them (cut them) into the desired shape and place them on 2 trays lined with parchment paper. They should be well spaced.
Bake the meliga pasta in the oven at 170 ° for about 20 minutes or until lightly browned.
Remove from the oven and let cool completely before serving.
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